Herbed Pot Roast Recipe
Herbed Pot Roast Recipe photo by Taste of Home

Herbed Pot Roast Recipe

Publisher Photo
I prepare this delicious main dish several times a month. The herbs and vegetables give the beef an excellent taste. My husband, Jack, a real meat-and-potatoes man, even enjoys the leftovers, which isn't always the case with other dishes. -Christel McKinley, East Liverpool, Ohio
TOTAL TIME: Prep: 25 min. Bake: 3 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 3 hours
MAKES: 8 servings

Ingredients

  • 1 boneless beef rump or chuck roast (3 to 3-1/2 pounds)
  • 1 tablespoon canola oil
  • 1 teaspoon salt
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 8 medium carrots, cut into thirds
  • 8 medium potatoes, peeled and quartered
  • 1 large onion, quartered
  • 1 cup water

Nutritional Facts

1 serving (1 slice) equals 469 calories, 19 g fat (7 g saturated fat), 111 mg cholesterol, 677 mg sodium, 37 g carbohydrate, 4 g fiber, 38 g protein.

Directions

  1. In a Dutch oven over medium heat, brown roast in oil on all sides. Combine seasonings; sprinkle over meat. Add broth and bring to a boil.
  2. Cover and bake at 325° for 2 hours, basting occasionally. Add the carrots, potatoes, onion and water.
  3. Cover and bake for 1 hour longer or until beef and vegetables are tender. Thicken pan juices for gravy if desired. Yield: 8 servings.
Originally published as Herbed Pot Roast in Taste of Home August/September 1996, p27

Nutritional Facts

1 serving (1 slice) equals 469 calories, 19 g fat (7 g saturated fat), 111 mg cholesterol, 677 mg sodium, 37 g carbohydrate, 4 g fiber, 38 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Herbed Pot Roast

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 10, 2014

"I have used this recipe since it came out in the "Taste of Home" magazine many years ago. All the men in my family crave a good pot roast with gravy and this one makes a very flavorful gravy with the herbs in it. I usually make it in the crock pot rather than the oven but I've made it a lot in the oven as well. Either way, it's great!"

MY REVIEW
Reviewed May. 12, 2014

"Excellent"

MY REVIEW
Reviewed Feb. 4, 2013

"My family doesn't like pot roast, but this recipe is the ONLY one they will eat. We love how moist the meat is, and tasty too! Nothing better on a cold winters day than the smell (and taste) of this delicious roast."

MY REVIEW
Reviewed Oct. 29, 2012

"Herbed Pot Roast. It is wonderful. Its much better when it comes out of the crock-pot. My brother loves this so much. When he comes home for the holidays I make sure I make it for him."

MY REVIEW
Reviewed Feb. 15, 2012

"This is a very tasty roast. Great amount of herbs that compliment each other. This is my go to roast recipe."

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